Country Fried Pork Gravy

This bacon-infused country fried pork turns basic ingredients into a nostalgic comfort meal that'll leave empty plates at my family dinner table. The mix of crunchy, well-seasoned pork chops covered in thick, smoky bacon gravy makes a classic Southern comfort dish that feels just like home.

I first whipped this up when my in-laws came over for dinner and I was worried about making a good impression. Now they ask for it every time they visit, which pretty much tells me all I need to know about how much people love it.

Ingredients

• Bone in pork chops: They're way more flavorful and stay juicier than the boneless kind
• Buttermilk: Makes the meat super tender and adds a nice tang that cuts through the richness
• All purpose flour: Teams up with seasonings to make that perfect golden outer layer
• Paprika: Gives a hint of smoky flavor and that gorgeous color to the coating
• Bacon: Creates the tasty base for your gravy with all that wonderful fat
• Whole milk: Makes the smoothest gravy that sticks beautifully to the meat

How To Make Country Fried Pork with Bacon Gravy

Marinate the pork:

Soak your chops in buttermilk for at least 30 minutes while they sit out. This key step softens the meat and helps the flour mixture stick better during cooking. For even tastier results, let them soak in the fridge overnight.

Prepare the coating:

Combine the flour with all the spices until they're well mixed. This seasoned blend will create your flavor-packed outer layer. Try a tiny bit of the mixture to check if the seasoning balance works before you coat your chops.

Fry to perfection:

Get your oil hot but not smoking in a heavy pan. The right temp makes sure your chops get that beautiful golden crust without burning. You want to hear a soft sizzle when the meat hits the oil. Cook about 4-5 minutes each side until they reach 145°F inside.

Make the bacon base:

Fry your chopped bacon until it's nice and crispy with plenty of fat released. Keep the bacon bits and the fat separate since you'll need both later. The bacon should break easily but shouldn't be burnt.

Create the roux:

Mix the bacon fat with butter and flour until you get a smooth mix. Cook it for a full minute to get rid of that raw flour taste. It should look light tan and smell a bit nutty when it's ready.

Develop the gravy:

Slowly pour in milk while stirring all the time to avoid lumps. Let it bubble gently until it gets silky and coats a spoon nicely. Mix in the crispy bacon for texture and extra flavor.

Serve immediately:

Pour the hot gravy all over the freshly fried pork while everything's still warm. This way the gravy slightly softens the crust but doesn't make it soggy.

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My grandma always made me use cast iron when frying pork chops, saying it makes the most even golden crust. After trying this recipe in lots of different pans over the years, I gotta say she was right. Something about that well-seasoned surface just spreads the heat perfectly for country fried dishes.

Troubleshooting Your Gravy

Making gravy scares a lot of home cooks, but it shouldn't. If you get lumps, just run it through a fine strainer or give it a quick buzz with a stick blender. Too thick? Just add a splash more milk. Too runny? Let it bubble a bit longer or make a tiny bit more roux in another pan and stir it in.

Good bacon gravy should be smooth, not sticky, with little bacon bits you can see throughout. It should coat the back of a spoon but still pour nicely. Just remember that gravy gets thicker as it cools down, so it's better to leave it a little on the thin side at first.

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Suggested Sides for Country Fried Pork

This filling Southern classic goes great with traditional sides that match its rich flavors. Smooth mashed potatoes work perfectly for soaking up extra gravy. For veggies, try slow-cooked collard greens with a dash of vinegar to balance the richness, or buttery corn on the cob during summer.

For a real Southern meal, add some fluffy buttermilk biscuits to mop up all that bacon gravy. If you want something fresher, a simple vinegar coleslaw gives a nice contrast to the richness of the main dish.

Make Ahead and Storage Tips

Country fried pork tastes best right after cooking, but you can get some parts ready ahead of time. The flour mixture can be made several days early and kept in a sealed container. You can also soak the pork in buttermilk overnight in the fridge for even more tender meat.

Leftovers will stay good in the fridge for up to three days. Warm the pork in a 300°F oven to keep some crunchiness, and heat the gravy separately on the stove with a bit of fresh milk to make it creamy again.

Frequently Asked Questions

→ How can I make the pork extra crispy?

Buttermilk soak, a good coating of seasoned flour, and frying in hot oil will make them perfectly crispy.

→ What kind of bacon gives the best taste?

Thick-cut smoked bacon works best. Cut it into pieces before cooking for a more even texture.

→ Are boneless chops okay to use?

You can use boneless chops, though bone-in ones stay juicier and more flavorful after frying.

→ How do I know if my gravy is the right consistency?

The gravy should be smooth and coat a spoon without being overly thick or runny.

→ What sides go well with this dish?

Pair it with mashed potatoes, fresh green beans, or fluffy cornbread for a full Southern-style meal.